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Tomato & Garlic Confit Focaccia Recipe

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4.2 from 15 reviews

This recipe combines the rich, slow-cooked flavors of tomato and garlic confit with a fluffy, golden focaccia bread topped with buffalo mozzarella and rosemary. The tomato and garlic confit is gently baked in olive oil to develop deep, sweet flavors, which are then integrated into a slowly risen focaccia dough. The result is a beautifully aromatic, flavorful bread perfect for dipping or serving alongside your favorite dishes.

  • Total Time: 24 hours 30 minutes
  • Yield: 8 servings

Ingredients

Tomato & Garlic Confit

  • 250 g cherry tomatoes
  • 3 heads garlic
  • 3 cups olive oil
  • 3 sprigs rosemary

Focaccia Dough

  • 2.5 cups lukewarm water (2 cups cold water + 1/2 cup boiling hot water, 600ml total)
  • 1 sachet dry yeast (7 g)
  • 2 tbsp honey or maple syrup
  • 5 cups all-purpose white flour (740 g)
  • 2.5 tsp flaky sea salt
  • 8 tbsp garlic and tomato confit olive oil (from the confit)

Focaccia Toppings

  • 10 garlic confit cloves
  • 10 confit cherry tomatoes
  • 125 g buffalo mozzarella, torn
  • 3 sprigs fresh rosemary (for garnish)
  • Extra flaky sea salt for finishing

Instructions

  1. Prepare Garlic for Peeling: Break the garlic heads into individual cloves and place them in a heatproof bowl. Submerge the cloves in boiling water for 5 minutes, then drain. This loosens the skins, making the garlic cloves easy to peel.
  2. Make Tomato & Garlic Confit: Place peeled garlic cloves, cherry tomatoes, and rosemary sprigs into an ovenproof dish. Fully submerge these ingredients in olive oil, ensuring they are completely covered to prevent burning. Bake at 120°C (250°F) for 2 hours, or until the garlic turns golden brown. Remove from the oven, cool, and store in an airtight container with the ingredients completely submerged in oil. Keep refrigerated for up to several weeks.
  3. Activate Yeast: In a medium bowl, whisk together lukewarm water, dry yeast, and honey or maple syrup. Let sit for 5 minutes until the mixture becomes foamy, indicating active yeast.
  4. Prepare Dough: In a large bowl, whisk the flour and salt together. Add the foamy yeast mixture and stir with a spatula or hands until a shaggy, sticky dough forms.
  5. First Rise: Coat a large mixing bowl with 4 tablespoons of the garlic and tomato confit olive oil. Transfer the dough into the bowl, turning to coat it evenly in oil. Cover the bowl with plastic wrap and refrigerate for a minimum of 6 hours, ideally 24 hours. The dough will double in size and develop bubbles.
  6. Shape Dough: Remove dough from the fridge and fold it over itself in quarters by pulling each edge into the center while rotating the bowl. Shape into a neat ball; this process will deflate the dough slightly.
  7. Prepare Baking Pan: Coat a deep rectangular baking dish (approximately 34 cm x 23 cm x 5 cm) with 2 tablespoons of the garlic and tomato confit olive oil. Transfer the dough ball into the pan and gently stretch it into a rough rectangular shape using your fingers. Do not stretch it completely to the edges as it will rise and spread during baking. Cover with a tea towel and let rise in a warm spot for 3 to 4 hours until puffed.
  8. Preheat Oven: Heat the oven to 200°C (390°F) in preparation for baking.
  9. Prepare for Baking: Once the dough has risen, use your fingers to dimple the surface evenly. Scatter the garlic confit cloves, confit cherry tomatoes, torn buffalo mozzarella, and rosemary over the top. Drizzle with 2 tablespoons of the garlic and tomato confit olive oil and sprinkle with flaky sea salt to encourage a golden, crispy crust.
  10. Bake Focaccia: Place the baking dish in the preheated oven and bake for 20 to 30 minutes, or until the focaccia develops a golden-brown crust on top and is cooked through.
  11. Cool and Serve: Remove the focaccia from the oven and allow it to cool slightly. Transfer onto a wire rack to cool further. Slice and serve warm, either alone or dipped in more garlic confit olive oil with a splash of balsamic vinegar.

Notes

  • Ensure garlic and tomatoes are completely submerged in olive oil during confit cooking to avoid burning and to preserve flavor.
  • The slow, cold fermentation of the dough in the fridge develops complex flavor and improves texture.
  • Use a deep baking dish to accommodate the rising dough and tasty toppings without spillover.
  • Store garlic and tomato confit in the refrigerator fully submerged in olive oil for up to several weeks for best flavor retention.
  • Gently dimpling the dough before baking helps create the classic focaccia texture and allows the olive oil and toppings to settle nicely.
  • For vegan variation, omit the buffalo mozzarella or replace it with a plant-based cheese.
  • Author: Olivia
  • Prep Time: 30 minutes
  • Cook Time: 2 hours 30 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://yourdailycook.com/tomato-and-garlic-confit-focaccia-recipe/